Affiliation:
1. Division of Food Technology, Food and Drug Administration, Washington, D.C. 20204
Abstract
Abstract
A gas-liquid chromatographic method for the detection of palm kernel and coconut oils in cacao butter is presented. Detection of adulteration is based on the programmed-temperature gas chromatographic analysis of lauric acid. Cacao butter naturally contains approximately 0.01% lauric acid, while coconut and palm kernel oils contain approximately 50% lauric acid. The 95% confidence interval indicated that it was possible to reliably detect 0.25% lauric acid, which corresponds to 0.5% adulteration.
Publisher
Oxford University Press (OUP)
Cited by
2 articles.
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